Koji Alchemy chefs Jeremy Umansky and Rich Shih are collectively considered to be the most practical, experienced, and generous educators on the culinary power of koji, the microbe behind the delicious umami flavors of soy sauce, miso, mirin, and so many of the ingredients that underpin Japanese cuisine. In their new book, they deliver a comprehensive look at modern koji use around the world, and take the magic of koji to the next level, using it to rapidly age charcuterie, cheese, and other ferments. Joining Shih and Umansky in a virtual panel conversation about their new book are Cheryl Paswater, Chief Fermentationist and CEO of Contraband Ferments, and Ann Yonetani, founder of NYrture New York Natto. Writer, musician, and fermented food educator Mark Phillips moderates this conversation and Q&A for fermentation fans.